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Food name Side stream Component group Component Value Unit Description Reference
Nuts, unspecified Nut hulls Waste compounds Fluid temperature 1350 °C Almond, shells (hulls). Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Olive Olive flesh Waste compounds Fluid temperature 1200 °C Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Sugar beet Sugar beet Waste compounds Fluid temperature 1670 °C ECN Phyllis 2
Cucumber Cucumber plant Waste compounds Fluid temperature 1650 °C ECN Phyllis 2
Nuts, unspecified Nut hulls Waste compounds Fluid temperature 1440 °C Almond, shells (hulls). Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Grape Grape pomace Waste compounds Free radical scavenging activity 6.32 IC50(mg/ml) Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Waste compounds Free radical scavenging activity 2.38 IC50(mg/ml) Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Waste compounds Free radical scavenging activity 2.66 IC50(mg/ml) Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape seeds Waste compounds Gas volume, 24h incubation 11.2 ml/0.2g DM Ensiled for 45 days Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape seeds Waste compounds Gas volume, 24h incubation 12.1 ml/0.2g DM White, Italian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
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